4 oz Green chili peppers
2 tb Butter or margarine
1 md Onion, finely chopped
8 oz Can tomato sauce
1/2 ts Salt
2    Eggs, beaten
1 c  Half and half
6 oz Package corn chips
1/2 lb Cheddar cheese, shredded
1 c  Commercial sour cream
1/2 c  Shredded Cheddar cheese
3    Ripe tomatoes, sliced

1. Drain chili peppers. Remove seeds and chop peppers coarsely. 2. In a
medium-sized, heat-resistant, non-metallic bowl melt butter in e
Oven 30 seconds. 3. Add onion and heat, uncovered, in Microwave Oven 3
minutes or until tender. Add chili peppers, tomato sauce and salt to onion.
4. Heat, uncovered, in Microwave Oven 6 minutes. 5. In a small bowl beat
eggs and half and half together until well blended. 6. Gradually add egg
mixture to heated sauce mixture, very little at a time, stirring
constantly. 7. Layer 1/2 of corn chips, 1/2 of tomato mixture and half of
the 1/2-pound shredded Cheddar cheese in a shallow, 1 1/2-quart,
heat-resistant, non-metallic casserole. 8. Repeat with remaining corn
chips, tomato mixture and the remainder of the 1/2-pound cheese. 9.
Carefully spread the sour cream over the top of the entire casserole. 10.
Heat, uncovered, in Microwave Oven 5 minutes or until mixture begins to
set. 11. Sprinkle the 1/2 cup of Cheddar cheese over the sour cream. 12.
Arrange tomatoes in a ring around the outside edge of the casserole. 13.
Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts and
tomatoes are cooked.